Sweet Corn Tamale Cakes With Black Bean Salsa |

sweet corn tamale cakes cheesecake factory corn cakes Final 2 – Health, Kids

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These sweet corn tamale cakes are a healthful copycat makeover of the classic Cheesecake Factory recipe! They’re simply created gluten totally free, are wealthy in flavor, and are served with a light and refreshing black bean salsa. Perfect for an appetizer or light dinner!

While my entire household loves Cheesecake Factory’s corn cakes, I do not like the giant portions and the ridiculous quantity of calories every single of their dishes has. So I was determined to make more than their sweet corn tamale cakes into a healthier, but nonetheless amazingly tasty, kid-friendly version!

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These tender, crispy corn cakes are like bringing Cheesecake Factory to your kitchen – but in a considerably healthier way! I assure they truly taste just as very good as the Cheesecake Factory version – crispy on the outdoors, soft on the inside, and topped with black bean salsa, pico de gallo, avocados, cilantro and sour cream (or Greek Yogurt!)

We like these sweet corn tamale cakes and we consume them at least as soon as a month! They’re good for an appetizer, snack, party dish, or light meal.

How to make Sweet Corn Tamale Cakes

Recipe Ingredients and Notes

ingredients for sweet corn tamale cakes

For The Corn Cakes

  • Quinoa: I employed organic, white quinoa and cooked it in a mixture of water + vegetable broth to bring extra flavor into the quinoa.
  • Eggs: As a binder for these tamale cakes! For an egg-totally free version, you could possibly also use a flax egg.
  • Corn: Because you can not make corn cakes devoid of corn! Frozen &amp thawed, canned or fresh would all work right here.
  • Scallions: To give these griddle cakes an added bite.
  • Cheese: For creaminess – I employed low fat mozzarella, but you can use any favourite shredded cheese you like!
  • Flour &amp Milk: Whole wheat flour or gluten totally free flour alternatively of all goal flour + milk aids to bind these griddle cakes with each other along with the egg.
  • Spices: Hot sauce, salt &amp pepper bring flavor to this sweet corn cakes recipe!

For the Salsa

  • Black Beans: To give the salsa some heartiness, protein and added fiber.
  • Tomatoes: I employed smaller cherry tomatoes and reduce them in half, but any tomatoes would work right here!
  • Jalapeno, Cilantro, Red Onion: For added spice and brightness in the salsa.
  • Bell Pepper: I like the way the bell pepper and jalapeno pair with each other, but you can omit this if you do not like bell pepper in salsa!
  • Lime Juice, Salt, Pepper: For acidity and flavor – do not skip this!

Optional Toppings

You can load up your tamale cakes with any of your favourite toppings! We like employing:

  • Prepared salsa, tomatillo salsa, or pico de gallo
  • Avocado or guacamole
  • Chopped cilantro
  • Sour cream or Greek Yogurt
  • Extra hot sauce or southwestern sauce

Tools and Equipment You’ll Need

Step by Step Instructions

Step 1: Mix quinoa, water, and broth in a smaller saucepan and bring to a boil. Cover, minimize heat and simmer 15 min. Fluff with a fork. Combine quinoa and remaining cake components except oil in a medium bowl.

patty ingredients mixed in a bowl

Step 2: Heat a huge nonstick skillet more than medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (tends to make 8 cakes).

IMG 5063 – Health, Kids

Step 3: Cook the cakes till they’re browned on a single side, about 5 min. Flip meticulously and cook about 5-10 min longer.

IMG 5069 – Health, Kids

Step 4: Make the salsa — Mix with each other all salsa components in a huge bowl and set aside.

salsa ingredients mixed in a bowl

Step 5: Serve these sweet corn tamale cakes with the black bean salsa and any of the optional toppings you like!

sweet corn tamale cakes - cheesecake factory corn cakes - served on a white plate with black bean salsa on the side

What tends to make these sweet corn cakes healthier than the Cheesecake Factory corn cakes?

  • Low in Calories: You can appreciate 4 of these corn tamale cakes for about 500 calories. In comparison, just 3 of the Cheesecake Factory corn tamale cakes has more than 1300 calories!!
  • High in Protein and Fiber: You will get 16 grams of protein and 10 grams of fiber for 2 griddle cakes, and 32 grams of protein and 20 grams of fiber for 4 cakes!  
  • Vitamins and Minerals: In addition to the other very good stuff in these griddle cakes, there are also lots of other nutrients. Magnesium, Manganese, Phosphorus, Folate, Copper, Iron, Potassium, and more!

Recipe FAQs

Are these tamale cakes kid friendly?

Kids will go wild for these unbelievable griddle cakes! They could not like the spicy salsa on major, but you can leave that component off for them. The corn is a subtly sweet flavor that most little ones appreciate. The crispy texture is attractive to most little ones, and they could even ask for seconds! My little ones get in touch with them corn pancakes and like getting them for a particular breakfast or brunch!

How to Store and Keep

To Store in the Fridge: Cool the griddle cakes following cooking them. Once cooled, you can spot them in an airtight container and refrigerate them. They will final 3-4 days in the fridge. 
To Freeze: To freeze the griddle cakes, lay them on a baking sheet and freeze for 2-3 hours. After they have frozen strong, get rid of them from the baking sheet and place them in a freezer container or bag. They will maintain in the freezer for up to 3 months.

How Do I Reheat Corn Cakes and Keep Them Crispy?

If you are reheating from frozen, 1st thaw the cakes in the fridge overnight. To get the crispiest griddle cake following you reheat it, I advise warming them in an oven, toaster oven, or heating them in a skillet.
To reheat in the oven: Place the corn cakes on a baking sheet and heat at 350 degrees for 8-10 minutes.
To reheat on the stovetop: Spray a huge skillet with olive oil cooking spray. Add the cakes and cook on each sides till they are warmed by means of.
To reheat in the air fryer: Add the griddle cakes to the basket, so they are not touching, and heat them at 325 degrees for 5-10 minutes or till hot all the way. 
I do not advise reheating in the microwave as it will not make your cakes good and crispy!

Top Tips For Making Sweet Corn Tamale Cakes

  • Use a measuring cup or huge cookie scoop to make the griddle cakes uniform in size. 
  • Don’t overlook to spray the pan with cooking spray, so the cakes do not stick when you attempt to flip them more than. 
  • Flatten the cakes out slightly, so they resemble a pancake. This permits them to cook evenly and offers you the finest outcome attainable. 
  • For quicker prep, use a meals processor to enable you chop up all the components for the salsa and the cakes!
  • You can make the black bean salsa the evening prior to to save time. You can also batch cook the griddle cakes and freeze them so you can use them anytime!
sweet corn tamale cakes - cheesecake factory corn cakes - served on a white plate with black bean salsa on the side

Check Out These Other Delicious Appetizers and Side Dishes!

If you have attempted these Sweet Corn Tamale Cakes or any other recipe on my weblog, then please price it and let me know how it turned out in the comments under! You can also Adhere to ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more scrumptious, healthful, household friendly meals!

Sweet Corn Tamale Cakes With Black Bean Salsa

These sweet corn tamale cakes are a healthful copycat makeover of the classic Cheesecake Factory recipe! They’re gluten totally free, wealthy in flavor, and served with a light and refreshing black bean salsa. Perfect for an appetizer or light dinner!

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 276.4kcal

Corn Cakes

  • Mix quinoa, water, and broth in a smaller saucepan and bring to a boil. Cover, minimize heat and simmer 15 min. Fluff with a fork.

  • Combine quinoa and remaining cake components except oil in a medium bowl.

  • Heat a huge nonstick skillet more than medium heat. Spray with olive oil cooking spray. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto skillet, flattening into pancake shape with back of spatula (tends to make 8 cakes).

  • Cook the cakes till they’re browned on a single side, about 5 min. Flip meticulously and cook about 5-10 min longer.

Top Tips For Making Sweet Corn Tamale Cakes
  • Use a measuring cup or huge cookie scoop to make the griddle cakes uniform in size. 
  • Don’t overlook to spray the pan with cooking spray, so the cakes do not stick when you attempt to flip them more than. 
  • Flatten the cakes out slightly, so they resemble a pancake. This permits them to cook evenly and offers you the finest outcome attainable. 
  • For quicker prep, use a meals processor to enable you chop up all the components for the salsa and the cakes!
  • You can make the black bean salsa the evening prior to to save time. You can also batch cook the griddle cakes and freeze them so you can use them anytime!
Nutrition Facts do not consist of optional toppings.

Serving: 2corn cakes | Calories: 276.4kcal | Carbohydrates: 45.9g | Protein: 16.1g | Fat: 4.2g | Sodium: 175.9mg | Fiber: 10.5g | Sugar: 1.1g



Originally published in pickyeaterblog.com
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